2 lbs beef chuck roast, cut into 1/2 ” strips
salt & pepper
1 T oil
8 oz sliced mushrooms
1/2 medium yellow onion, sliced or diced
1 T butter
2 cloves garlic, minced
1 1/2 T all purpose flour
1/2 cup white wine
2 cups beef broth, divided
3/4 cup creme fraiche or sour cream
1 T fresh chopped chives
salt & pepper
Putting it All Together!
1/ season beef generously with salt & pepper.
2/ heat oil in large skillet over high heat until it’s smoking. Stir in beef. Cook,. stirring continually for 6-7 minutes until liquid has evaporated and meat is browned. Remove meat from pan and set aside. Stir in mushrooms, onion & butter over medium-high heat and cook until vegetables are lightly browned.
3/ add garlic & stir fry for 30 seconds. Stir in flour, cook for 1-2 minutes until incorporated.
4/ stir in wine and 1 cup of the broth, scraping bottom of pan for any browned bits. Bring to simmer and cook for 3=4 minutes.
5/ return beef to pan. Stir in remaining cup of broth and bring to a simmer. Cook on low, partially covered, for 1 hour, stirring every 20 minutes.
